Instructions
- FOR CRUST: Coat 9-inch pie plate with butter no-stick cooking spray. Stir together peanut butter and corn syrup. Add cereal. Mix until evenly coated. Press onto bottom and sides of prepared pie plate. Spread 1/2 cup hot fudge topping in bottom of crust. Chill 30 minutes.
- FOR FILLING: Beat cream cheese in large bowl until fluffy. Gradually beat in sweetened condensed milk and peanut butter until smooth. Stir in lemon juice and vanilla. Fold in whipped topping. Pour into prepared crust, spreading evenly.
- TOP: Place 3 tablespoons hot fudge topping into corner of resealable plastic bag. Knead. Cut small corner off bag. Drizzle over top of pie. Freeze 4 hours or until firm.
- To freeze overnight, cover and freeze. Thaw at room temperature 40 to 45 minutes before serving.
Nutritional Facts:
- Serving Size 1 slice, 1/12 of pie
- Calories Per Serving 480
- Total Fat 26 g
- Calories From Fat 240 g
- Saturated Fat 10 g
- Trans Fat 0 g
- Cholesterol 30 mg
- Sodium 300 mg
- Total Carbohydrates 54 g
- Dietary Fiber 3 g
- Sugars 36 g
- Protein 12 g
